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Steal this chef’s sizzling scallops recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you can have — by cooking these dishes at home!This week: Walnut Crusted Scallops, from Petrosino, New York CityAntonio Bellomo and chef Patrick Nuti are the team behind Petrosino, a hip hango

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you can have — by cooking these dishes at home!

This week: Walnut Crusted Scallops, from Petrosino, New York City

Antonio Bellomo and chef Patrick Nuti are the team behind Petrosino, a hip hangout on Manhattan’s up-and-coming Lower East Side. Large glass windows with sheer drapes, dim lighting and a poured concrete bar create an elegant and artsy atmosphere.

Bellomo is responsible for choosing the wines, and Nuti creates Southern Italian dishes such as Sautéed Monkfish With Fennel Pollen, Trofiette With Shitake Mushrooms and Truffle Butter, and Walnut Crusted Scallops, this week’s “stolen” recipe.

More about the chef:

Executive chef and co-owner Patrick Nuti, a native of Florence, Italy, chose his profession at age 12, after working for the summer at his uncle’s restaurant. He attended the Culinary Institute in Florence in lieu of traditional high school, and worked in restaurants in Florence during his vacations. At 20, he began working as a sous chef at the renowned Il Cibreo in Florence, and within a year was the restaurant’s chef.

He was sent to Japan briefly to open the Tokyo branch of Il Cibreo, then returned to Florence for four years, cooking for tourists, Italians and European heads of state and royalty.

After a year in Denmark, working at Rugantino, he moved to New York and became a chef at Savore in Soho, followed by four years at Pino Luongo’s Tuscan Square. Petrosino opened in the fall of 2002.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

Walnut Crusted Scallops

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Petrosino

190 Norfolk Street,

New York, NY 10002

212-673-3773

Want to find out how you can make your favorite restaurant recipe at home? Just e-mail Phil at Phil.Lempert@nbc.com (or using the mail box below) with the name of the restaurant, city and state and the dish you would like to have re-created. Want to know more about Phil and food? Visit his website at www.supermarketguru.com.